Blueberry Sour Cream Pancakes

Name: Blueberry Sour Cream Pancakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 ¼ cups all-purpose flour; 1 ½ tablespoons sugar; 2 ¼ teaspoons baking powder; ¾ teaspoons baking soda; ¾ teaspoon kosher salt; 1 cup whole milk; 1 cup sour cream; 2 large eggs; 3 tablespoons unsalted butter; 2 tablespoons unsalted butter; 1 cup fresh blueberries; ¼ cup maple syrup

User Reviews

5.0

45 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
4 servings
Course
Breakfast

Blueberry Sour Cream Pancakes

Iris Warren

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The most amazing light, fluffy, melt-in-your-mouth pancakes! It’s restaurant-quality pancakes right at home! They’re so buttery, studded with the juiciest blueberries. Just try stopping at one stack of pancakes!

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Ingredients

Servings

2 ¼ cups all-purpose flour
1 ½ tablespoons sugar
2 ¼ teaspoons baking powder
¾ teaspoons baking soda
¾ teaspoon kosher salt
1 cup whole milk
1 cup sour cream
2 large eggs
3 tablespoons unsalted butter melted
2 tablespoons unsalted butter cold
1 cup fresh blueberries
¼ cup maple syrup

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Instructions

In a large bowl, combine flour, sugar, baking powder, baking soda and salt.
In a large glass measuring cup or another bowl, whisk together milk, sour cream, eggs and melted butter. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
Lightly coat a griddle or nonstick skillet with cold butter.
Working in batches, scoop 1/4 cup batter for each pancake and sprinkle with blueberries. Cook until bubbles appear on top and underside is nicely browned, about 2 minutes. Flip and cook pancakes on the other side, about 1-2 minutes longer.
Serve immediately with maple syrup.